This is a recipe for a mix of sweet potato and squash that was posted on 09-16-2006 by ButterSticks




Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

I love sweet potatoes. And I love winter squash.

But I would have thought their flavors too similar to successfully mix like that.

In almost all recipes, winter squashes can be substituted for each other. The sub might affect the texture and flavor of the dish, as compared to the original. But it will never make it bad.

Here's a squash bake we make frequently in the winter months:

Squash & Onion Bake

4 cups winter squash, cut in small wedges, peeled.
1 medium onion, cut in wedges
1/4 cup brown sugar
1/4 cup olive oil
1/2 cup apple juice
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
Pepper to taste.

Combine squash and onion in a greased baking dish. Combine all other ingredients and pour over veggies. Toss.

Bake at 450 uncovered for 35 minutes, stirring twice during the cooking time.

You know, I was thinking as I made the Sweet Potato and Squash Bake recipe, that onions seemed appropriate to add to it. I was thinking of thin slices, yet your recipe with onion wedges seems to have the right size and texture for the chunks of squash.

That looks delicious and healthy!

sweet potatoes are sweeeeeeeeet